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Crispy Cabbage Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 62 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian-inspired
  • Diet: Vegetarian

Description

Crispy Cabbage Pancakes are a delicious and easy-to-make snack featuring shredded cabbage mixed with a simple batter, pan-fried to golden perfection. Perfect as an appetizer or side dish, these pancakes combine the freshness of cabbage with a crispy texture that pairs wonderfully with your favorite dipping sauce.

Ingredients

Scale

Primary Ingredients

  • 2 cups shredded cabbage
  • 1/2 cup all-purpose flour
  • 1/4 cup water
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped green onions

For Frying

  • Oil for frying (about 2-3 tablespoons, adjust as needed)

Instructions

  1. Combine Ingredients: In a large bowl, add 2 cups shredded cabbage, 1/2 cup all-purpose flour, 1/4 cup water, 1 large egg, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons chopped green onions. Mix together until the batter is well combined, ensuring all the cabbage is coated with the batter.
  2. Rest the Mixture: Let the batter sit at room temperature for 10 minutes. This allows the flour to absorb moisture, helping the pancakes bind well and become crispier when cooked.
  3. Heat the Oil: Place a frying pan over medium heat and add enough oil to cover the bottom, around 2-3 tablespoons. Heat until the oil shimmers but doesn’t smoke, ensuring the pancakes will cook evenly.
  4. Form Pancakes: Drop spoonfuls of the cabbage mixture into the hot oil. Flatten each spoonful gently with the back of the spoon to form a pancake about 3-4 inches in diameter. Be careful not to overcrowd the pan to allow even cooking.
  5. Fry Until Golden: Cook the pancakes for about 3 to 4 minutes on one side, until the bottoms turn a beautiful golden brown. Flip carefully and fry the other side for an additional 3 to 4 minutes until crisp and cooked through.
  6. Drain Excess Oil: Remove the cooked pancakes from the pan and place them on paper towels to absorb any excess oil, keeping them crispy without being greasy.
  7. Serve: Serve the crispy cabbage pancakes hot with your favorite dipping sauce, such as soy sauce, spicy mayo, or sweet chili sauce, for the perfect flavorful bite.

Notes

  • For extra flavor, consider adding a teaspoon of grated ginger or garlic powder to the batter.
  • The pancakes can be kept warm in a low oven while frying the rest.
  • Use a non-stick skillet for easier flipping and less oil absorption.
  • These pancakes freeze well; reheat in a skillet to restore crispiness.
  • Adjust salt and pepper according to taste preference.

Find it online: https://yumrecipesfood.com/crispy-cabbage-pancakes-recipe/